This Relais & Châteaux property at the foothills of the Blue Ridge mountains is a colonial-era hotel that delivers the best of Southern hospitality and exquisite dining under one roof. Chef Patrick O’Connell earned the hotel its third Michelin star in 2018 — a first for the Washington area and a groundbreaking accomplishment (he earned the coveted three stars in just three years).
Colorful Victorian-inspired decor shrouds almost every inch of the hotel’s interiors from its lavish Main Inn to the immaculate Claiborne House. The 3,600-sq-ft cottage is steps away from the main house and has a wood fireplace, chef’s kitchen, media room and private garden.
Top suite: Claiborne House from $3,600 per night
Don’t miss: Cuisine is an integral part of The Inn’s DNA, hence the three tasting menus: Four Decades of Our Enduring Classics, the Gastronaut’s Menu and The Good Earth.
Contact: Dawn Batson, director of reservations and revenue, reservations@theinnatlittlewashington.com, +1 540 675 3800, theinnatlittlewashington.com
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